Personally, I prefer baby back pork ribs over beef ribs. The beef ribs have more fat on them, and they are not as tasty as pork ribs. Where I can cook some baby back ribs in about 4 hours, beef ribs seem to take something like 6 hours.

Some people may wonder about using a side smoker that uses charcoal to cook ribs.

My advice, do not waste your time on a side box smoker that uses charcoal. Charcoal does not produce enough heat in a side box for prolonged cooking.

Side fire box - yes.

Charcoal in side box - no.

Sorry for the poor video quality, this was before I figured out how to use the editing software.

To cook my ribs, I like to use a combination of pen oak, or red oak, and some pecan. Or, if there is no pecan handy, I just use whatever oak I have on hand.

I like to put the ribs on to marinate the night before, have them in a container in fridge overnight, then put the ribs on the grill the next day. I use a mixture of cajun spices, steak seasoning and liquid marinate.

Memorial day is coming up, and I plan on cooking a brisket and some baby back ribs.

Nice. I usually smoke pork ribs for about 6 hours slow with either alder or oak. I dry rub them and let them sit overnight wrapped tight before they hit the smoker. My smoker can only do about 20lbs of ribs at a time, nothing like what you got there. A lot of times when I am doing a bunch of them for a party I usually smoke them for 6 hours then wrap them tight in foil and place back into the fridge overnight. 2 hours before we are to eat I will place them on low heat (200 degrees) in the oven (still in the foil) and let them warm up. Never have had a complaint and they taste as good as any ribs I have ate,and I try to eat ribs every year when I travel to see my son in Memphis.

__________________"I have no issues with people of all types being here, I do have a problem with the more extreme ends of any spectrum trying to dominate and push out moderates and opposites." Bill Plein

ok.. how bout some tips to us novices that dont have a damn tractor trailer to smoke with

What are you working with?
The ribs know temp and smoke. They don't know if it's coming from a huge rig, or a $20 grill. (Or a hot plate and a cardboard box.)LOL
Even if you don't get close to what the competition guys cook, you'll probably end up cooking something that's better than any take-out! LOL